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Get Strawberry Shortcake Ice Cream Cake Recipe from Food Network
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Get Sweet Potato Garlic Fries Recipe from Food Network
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It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snacktime will do The dominant flavor here is the berries Don’t be tempted to increase the amount of walnuts in the topping — scarcity makes them even more delightful.
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Instead of whipped cream, Barry Maiden serves these not-too-sweet biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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Get Chorizo Rolls with "Guachup" Recipe from Food Network
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Get Vanilla Cupcakes Recipe from Food Network
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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Get Curried Scallops with Cucumber Sauce and Salmon Pearls Recipe from Food Network
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Get Pumpkin Chocolate Chip Cake with Beurre Noisette Buttercream for the Yule Log Tree Stump Recipe from Food Network
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
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Get Tomato Cobbler with Parmesan-Basil Biscuits Recipe from Food Network
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Get Apricot and Mustard Glazed Baby Back Ribs Recipe from Food Network